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An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production
Cultured meat is a new type of green, safe, healthy, and sustainable alternative to traditional meat that will potentially alleviate the environmental impact of animal farming and reduce the requirement for animal slaughter. However, the cultured meat structures that have been prepared lack sufficie...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340413/ https://www.ncbi.nlm.nih.gov/pubmed/37444351 http://dx.doi.org/10.3390/foods12132614 |
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author | Wang, Yuan Zou, Liqiang Liu, Wei Chen, Xing |
author_facet | Wang, Yuan Zou, Liqiang Liu, Wei Chen, Xing |
author_sort | Wang, Yuan |
collection | PubMed |
description | Cultured meat is a new type of green, safe, healthy, and sustainable alternative to traditional meat that will potentially alleviate the environmental impact of animal farming and reduce the requirement for animal slaughter. However, the cultured meat structures that have been prepared lack sufficient tissue alignment. To create a product that is similar in texture and taste to traditional animal meat, muscle stem cells must be organized in a way that imitates the natural structure of animal tissue. Recently, various scaffold technologies and biomaterials have been developed to support the three-dimensional (3D) cultivation and organization of muscle stem cells. Hence, we propose an overview of the latest advancements and challenges in creating three-dimensional scaffolds for the biomanufacturing of cultured meat. |
format | Online Article Text |
id | pubmed-10340413 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-103404132023-07-14 An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production Wang, Yuan Zou, Liqiang Liu, Wei Chen, Xing Foods Review Cultured meat is a new type of green, safe, healthy, and sustainable alternative to traditional meat that will potentially alleviate the environmental impact of animal farming and reduce the requirement for animal slaughter. However, the cultured meat structures that have been prepared lack sufficient tissue alignment. To create a product that is similar in texture and taste to traditional animal meat, muscle stem cells must be organized in a way that imitates the natural structure of animal tissue. Recently, various scaffold technologies and biomaterials have been developed to support the three-dimensional (3D) cultivation and organization of muscle stem cells. Hence, we propose an overview of the latest advancements and challenges in creating three-dimensional scaffolds for the biomanufacturing of cultured meat. MDPI 2023-07-06 /pmc/articles/PMC10340413/ /pubmed/37444351 http://dx.doi.org/10.3390/foods12132614 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Wang, Yuan Zou, Liqiang Liu, Wei Chen, Xing An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production |
title | An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production |
title_full | An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production |
title_fullStr | An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production |
title_full_unstemmed | An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production |
title_short | An Overview of Recent Progress in Engineering Three-Dimensional Scaffolds for Cultured Meat Production |
title_sort | overview of recent progress in engineering three-dimensional scaffolds for cultured meat production |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340413/ https://www.ncbi.nlm.nih.gov/pubmed/37444351 http://dx.doi.org/10.3390/foods12132614 |
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